Summer Sheet Pan Sausage + Veggies

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 lb red or yellow potatoes, cut into bite-sized pieces

2 tbsp + 2 tsp olive oil, divided

1 tsp kosher salt, divided

8 oz green beans, trimmed, cut in half

1 pint cherry tomatoes

10-12 oz sausage (about 4), cut into large pieces*

½ cup crumbled feta cheese (optional)

½ cup chopped fresh herbs

½ cup chopped toasted almonds or walnuts (optional)

1 lemon, cut into wedges

Salt and pepper

*Any pre-cooked sausage will work. Or use raw sausage, torn into bite-sized chunks. See substitutions section for other ideas.

Note: ~ I like this simple as is, but if you want something saucy, just whip up a sauce to put on top. Like

Directions

Preheat the oven to 450F or 425F convection. Line a rimmed baking sheet with parchment paper.

To the baking sheet, add the potatoes, 1 tablespoon olive oil, and ½ teaspoon salt. Toss to coat well, then spread out into an even layer. Bake for 15 minutes, or until lightly browned on the bottoms. Use a spatula to release the potatoes from the parchment and stir them around.

To a medium/large bowl, add green beans and tomatoes and toss with 1 tablespoon oil and remaining ½ teaspoon salt. Add to the sheet pan, tossing it with the potatoes and spreading it out evenly. Add sausage to the bowl with remaining 2 teaspoons olive oil, toss to coat, then add to the sheet pan, nestling them into the veggies. Bake for 15 minutes, or until the tomatoes are burst open and green beans are tender.

Remove from the oven and top with cheese (if using), herbs, nuts (if using), a hefty squeeze of lemon, and a sprinkle of salt and pepper.